The Denver Omelet - American-Style Omelet
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Date: 2019-07-25
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Comments and reviews: 10
Wayne S
I make my omelettes in basically the same way but add cream (sometimes sour creme) to the eggs. It makes them a bit more fluffy, while the fact that the omelette is browned adds the interesting texture. Also, I definitely add more cheese. We like cheese where I'm from. I'll make an omelette with whatever I have in the house. The last one I made used cajun turkey lunchmeat, fresh chives and shredded swiss cheese. I've been known to make omelettes with leftover taco meat, fried bologna, prosciutto or corned beef, as well as practically any fresh vegetable I have on hand. The only constant is cheese, and frankly I'll use almost any kind. I think the saltier, drier cheeses are better for omelettes, like sharp cheddar as opposed to mild cheddar. The greater the moisture content in the cheese, the more easily it melts, but there's more flavor in cheese which has been aged longer.
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I make my omelettes in basically the same way but add cream (sometimes sour creme) to the eggs. It makes them a bit more fluffy, while the fact that the omelette is browned adds the interesting texture. Also, I definitely add more cheese. We like cheese where I'm from. I'll make an omelette with whatever I have in the house. The last one I made used cajun turkey lunchmeat, fresh chives and shredded swiss cheese. I've been known to make omelettes with leftover taco meat, fried bologna, prosciutto or corned beef, as well as practically any fresh vegetable I have on hand. The only constant is cheese, and frankly I'll use almost any kind. I think the saltier, drier cheeses are better for omelettes, like sharp cheddar as opposed to mild cheddar. The greater the moisture content in the cheese, the more easily it melts, but there's more flavor in cheese which has been aged longer.
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Martin Rogers
Hmmmmm Yea Chef Jon. Ketchup not soo much. Cholula hot sauce on top that omelette. Yes, more how I roll Lol Like watching your videos, I test fired many of your recipes, with of course my own tweak to the recipes. In relation to preference, and of course, what ingredients I may have on hand in the kitchen, when inspired to cook? And, that is often. Your videos help inspire me more. I like that you tell us to tailor the cooking to how we want it too Yes, After all you are the the mensch of your french, omelette. Hahahaa Oh, it isn't a french omelette, it's a Denver omelette. How apropos, I live 1/2 hour drive away from Denver. LolThat was my attempt to write of pun, as I know you showed us how prolific at that skill you are. That isn't soo easy for me. Lol Keep up the interesting good work regarding culinary skills
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Hmmmmm Yea Chef Jon. Ketchup not soo much. Cholula hot sauce on top that omelette. Yes, more how I roll Lol Like watching your videos, I test fired many of your recipes, with of course my own tweak to the recipes. In relation to preference, and of course, what ingredients I may have on hand in the kitchen, when inspired to cook? And, that is often. Your videos help inspire me more. I like that you tell us to tailor the cooking to how we want it too Yes, After all you are the the mensch of your french, omelette. Hahahaa Oh, it isn't a french omelette, it's a Denver omelette. How apropos, I live 1/2 hour drive away from Denver. LolThat was my attempt to write of pun, as I know you showed us how prolific at that skill you are. That isn't soo easy for me. Lol Keep up the interesting good work regarding culinary skills
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Jeff Pittman
This was my dinner tonight. Pure dining ecstacy. I rarely use butter with eggs and am usually too snooty to admit that I like American cheese, but with Chef John's blessings I used both. I confess that I didn't fold it as instructed. Instead I laid slices of fromage d'Amerique on top and slid it under the broiler to finish. This is the custom in my home country of North Carolina. It worked out real good, even without ketchup. Not that there's anything wrong with ketchup. Some of my best friends use it.
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This was my dinner tonight. Pure dining ecstacy. I rarely use butter with eggs and am usually too snooty to admit that I like American cheese, but with Chef John's blessings I used both. I confess that I didn't fold it as instructed. Instead I laid slices of fromage d'Amerique on top and slid it under the broiler to finish. This is the custom in my home country of North Carolina. It worked out real good, even without ketchup. Not that there's anything wrong with ketchup. Some of my best friends use it.
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Troy Ortega
Most restaurants don't put cheese on their Denver omelettes, at least in my experience. I would ask to hold the cheese anyway. Glad to know my way of attempting omelettes is close to correct- but they usually come out more like a scramble. I had a restaurant cook tell me that he cooks the filling separately and then puts it inside at the final flip. But your way is easier. Perfect browning on the ouside too. Nice
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Most restaurants don't put cheese on their Denver omelettes, at least in my experience. I would ask to hold the cheese anyway. Glad to know my way of attempting omelettes is close to correct- but they usually come out more like a scramble. I had a restaurant cook tell me that he cooks the filling separately and then puts it inside at the final flip. But your way is easier. Perfect browning on the ouside too. Nice
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Big Blue
My problem with cheese is I am always thinking, well just a bit more cheese will be okay. Yes I have ended up with omelette flavoured cheese before now. I add cheese to my scrambled eggs as well. I use Wensleydale cheese. Partly because of the flavour but it also crumbles nicely into the omelette. And yes the temptation to add too much cheese sometime, okay most times, gets the better of me.
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My problem with cheese is I am always thinking, well just a bit more cheese will be okay. Yes I have ended up with omelette flavoured cheese before now. I add cheese to my scrambled eggs as well. I use Wensleydale cheese. Partly because of the flavour but it also crumbles nicely into the omelette. And yes the temptation to add too much cheese sometime, okay most times, gets the better of me.
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Julia Johnson
This story about your first recipe tugged at my heartstrings. I hope you share more personal stories in your videoa in the future. I remember the recipe that made me realize the joy of cooking. An herbal green lentil soup with goat cheese from France that I made when I was about 16. Now I'm 21. To this day, it's still my favorite recipe. I'll share it with you anytime Chef John.
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This story about your first recipe tugged at my heartstrings. I hope you share more personal stories in your videoa in the future. I remember the recipe that made me realize the joy of cooking. An herbal green lentil soup with goat cheese from France that I made when I was about 16. Now I'm 21. To this day, it's still my favorite recipe. I'll share it with you anytime Chef John.
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Steven Vicino
Lived in Denver a long time. Once ordered a Denver omelet in Utah, hold the ham. I actually got an argument from my waitress. To her credit, I actually made her laugh at herself. When in Rome do as the Romans do. When you're somewhere else try bending the rules a bit. That's where the culinary arts all came from.
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Lived in Denver a long time. Once ordered a Denver omelet in Utah, hold the ham. I actually got an argument from my waitress. To her credit, I actually made her laugh at herself. When in Rome do as the Romans do. When you're somewhere else try bending the rules a bit. That's where the culinary arts all came from.
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Torsten Pietersz
Am I the only one who has noticed his intonation is always the same. he goes up in pitch with one word eachtime3: 12 - a LITTLE bit wet3: 15 - i gave it ANOTHER minute 3: 16 - untill it LOOKED like this 3: 18 - at which point i determined it was READY to fold 3: 21 - which we will do exactly RIGHT now,
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Am I the only one who has noticed his intonation is always the same. he goes up in pitch with one word eachtime3: 12 - a LITTLE bit wet3: 15 - i gave it ANOTHER minute 3: 16 - untill it LOOKED like this 3: 18 - at which point i determined it was READY to fold 3: 21 - which we will do exactly RIGHT now,
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JD
American Cheese is simply the standard cheese ingredients with some emulsifying salts, some annatto for coloring, and whey and milk fats retained instead of removed like it is for most cheeses. That's it. As long as you stay away from the singles that try and pass themselves off as American Cheese you are good. ;)
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American Cheese is simply the standard cheese ingredients with some emulsifying salts, some annatto for coloring, and whey and milk fats retained instead of removed like it is for most cheeses. That's it. As long as you stay away from the singles that try and pass themselves off as American Cheese you are good. ;)
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Robert Marshall
I tend to add a splash or three of hot sauce into the eggs before beating them when making an omelet, stir it in and pour it in the pan. but my normal method is to over fill the omelet with goodies and it all runs everywhere when I plate up.
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I tend to add a splash or three of hot sauce into the eggs before beating them when making an omelet, stir it in and pour it in the pan. but my normal method is to over fill the omelet with goodies and it all runs everywhere when I plate up.
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